Pepper Lunch Style Mushroom Fried Rice 黑胡椒菇菇炒飯

I made this Pepper Lunch Style Mushroom Fried Rice for my vegetarian day!

Pepper Lunch is a famous Japanese sizzling steak restaurant franchise, their significant pepper beef rice has become one of the most popular recipes, I also made it before and absolute love it.

This is my take on no meat version, the ingredients are pretty simple, I made an easier recipe for the sauce mixture as well, it was so good and tasted so so delicious!

INGREDIENTS

- 250g mushrooms *I use 2 types of shimeji mushrooms

- 5 baby corns, diced

- Spring onion

- Sesame seeds

- Rice

　　

SAUCE

- 2 tbsp tomato sauce

- 2 tbsp vegetarian oyster sauce

- 2 tbsp soy sauce

- 1 tbsp sugar

- 2 tbsp water

 

OTHER INGREDIENTS

- 1 tbsp black pepper

- 1 tbsp slurry

 

METHOD

1. Mix all the ingredients for the sauce.

2. Heat oil in a small sauce pan over medium heat, stir in black pepper.

3. Pour the sauce in the pan, cook over low heat until everything mixed thoroughly and bubbles appear.

4. Add slurry and keep stirring until thicken, turn off the heat and set aside.

5. Heat up sufficient oil in another pan, stir fry mushrooms and baby corns over medium to high heat until browned or to your liking.

6. Put the rice in the middle, add spring onion and pour black pepper sauce.

7. Mix everything together, sprinkle more spring onions and sesame seeds as preferred, enjoy it!

 

You can check my cooking video on my instagram:

在 Instagram 查看這則貼文

Wan Ting | My Homecooks & Eats（@iswanting）分享的貼文

And this has become my Vegetarian Day's stable! I made it another day simply with mushrooms and sweetcorn, quick, easy and absolutely satisfying to eat.

 

Teriyaki Mushrooms 照燒杏鮑菇

 

I know Teriyaki sauce can be used for seasoning or marinade with meat, seafood, tofu, and vegetables but I never thought of using it with mushrooms as a meatless option until I saw Liza from Woksofveggies just made it recently ! Adapted from Woksofveggies and also Omnivorescookbook recipes, here is how I make it :

 

To marinate mushrooms :

-Mixed wild mushrooms, 100g.

Clean mushrooms with brush and marinate with the following sauce mixture for 15 minutes.

-Soy sauce, 2 tbsp.

-Mirin, 2 tbsp.

-Cooking wine, 2 tbsp.

-Honey, 1 tsp.

-Sesame oil, 2 tbsp.

-Ginger, minced, 1 tbsp.

 

Other ingredients :

-Tenderstem broccoli, cut into length and cook in a boiling water for 2 minutes.

-Spring onions and fresh chilli to garnish, chopped.

-Flour slurry to thicken the sauce, 50ml. (Mix equal parts of plain flour and cold water.)

 

Cooking method :

-Heat the vegetable oil in a non-stick pan over medium heat.

-Add marinated mushrooms in (Save 1/3 marinade sauce mixture for later use), gently stir until softened.

-Add tenderstem broccoli.

-Pour the remaining marinade sauce mixture and let it grill for another 1 minute, slowly add flour slurry and turn to low heat.

-When the sauce gets thicken, turn off the heat and sprinkle with spring onions and chilli.

 

雖然會用照燒醬料理各種肉類或海鮮食材，但老實說拿來煮一鍋杏鮑菇倒是第一次！但因為照燒醬的調料之一味霖不一定是素的，所以這道菜似乎不能完全歸類成素食，但偶爾想要無肉料理的話，用照燒醬來應用真的很不錯。